Zesty Greek Pasta Salad

Greek Pasta Salad with a creamy, garlicky dressing, and crunchy vegetables. Gets better after the flavours mingle for a day. Keeps several days in the fridge - I make it on Sunday for lunches for the week.

• Ready In: 30 mins
• Serves: 16

Ingredients

• Dressing

• 1  cup olive oil
• 4  tablespoons white wine vinegar
• 6  garlic cloves, minced
• 1 1⁄4 teaspoons dried oregano
• 1 1⁄4 cups  crumbled feta cheese (with herbs, if possible)
• 1 1⁄3 cups milk (or buttermilk)
•  ground black pepper, to taste

• Salad

• 1  lb penne pasta (or any other chunky pasta)
• 1  red pepper, chopped
• 1  yellow pepper, chopped
• 1  orange bell pepper, chopped
• 2  pints cherry tomatoes
• 1  red onion, chopped
• 1  English cucumber, chopped
• 1⁄2 cup kalamata olive, sliced and pitted (more, to taste)

Directions

1. Combine dressing ingredients, and use blender or immersion blender to combine.
2. Cook pasta, drain, and rinse.
3. Add dressing and salad ingredients; toss well to coat pasta and vegetables.
4. Refrigerate until ready to serve.